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- 2020
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Mark
Morphological and structural heterogeneity of solid gliadin food foams modified with transglutaminase and food grade dispersants.
(
- Contribution to journal › Article
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Mark
Effects of storage conditions on degradation of chlorophyll and emulsifying capacity of thylakoid powders produced by different drying methods
(
- Contribution to journal › Article
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Mark
Emulsifying and anti-oxidative properties of proteins extracted from industrially cold-pressed rapeseed press-cake
(
- Contribution to journal › Article
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Mark
Bioaccessibility of phenolic compounds in common beans (Phaseolus vulgaris L.) after in vitro gastrointestinal digestion : A comparison of two cooking procedures
(
- Contribution to journal › Article
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Mark
Characterization and stability of short-chain fatty acids modified starch Pickering emulsions
(
- Contribution to journal › Article
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Mark
Interaction of quercetin and epigallocatechin gallate (EGCG) aggregates with pancreatic lipase under simplified intestinal conditions
(
- Contribution to journal › Article
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Mark
Functionality of Spray-Dried Whey Protein Powders - Surface Composition, Particle Morphology and Rehydration
2020)(
- Thesis › Doctoral thesis (compilation)
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Mark
Development of high-moisture meat analogues with hemp and soy protein using extrusion cooking
(
- Contribution to journal › Article
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Mark
Pulverpionjärerna : Den explosiva historien om torkad mjölk
2020)(
- Book/Report › Book
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Mark
Polar Lipids Reduce In Vitro Duodenal Lipolysis Rate of Oat Oil and Liquid Oat Base Products
2020) In European Journal of Lipid Science and Technology(
- Contribution to journal › Article